Light your smoker and preheat to 230°F.
Fill your injector with beef broth and inject the broth throughout the roast. This helps keep the salt and liquid inside the roast to produce a moister piece of meat.
Mix together garlic, onion and salt and pepper and apply to the outside of the whole Beef roast (using your hands). You want to get a nice even, thick coating.
Inside a foil pan lay the roast fat side up (white side). This will allow the fat to melt down through the meat during the cook. Enhancing the flavour and tenderising the meat.
Fill the foil pan with 1 can of beer & the remaining beef broth. This will make the end product really moist and tasty. Add the tray to the smoker.
Check the roast about once an hour and baste as necessary with the drippings and the beer & broth mix.
After the roast has been in the smoker for around 3 hours check the internal temperature. You are looking for a temperature of 150 - 160°F. This should take around 4 - 5 hours for a 6 pound hunk of beef.
Once the roast is at temperature take out of the smoker and wrap in foil and let it rest for at least 20 minutes. This will allow for the juices to settle inside the meat and make for a more tender juicy bite.
Now carve your beef roast! It is very important to remember when carving to slice against the grain. Cutting against the grain will make for a much more tender and less chewy piece of delicious beef roast. To find the grain of the beef, look for the lines that run through the meat from one side to another. Once you have identified these lines, make sure you cut in an opposite direction.